Pickling - It's Not Just for Cucumbers Anymore

Pickles are the new jam. Pickling and preserving have come back into vogue, not out of necessity but out of want – and a need to get back to the basics, to connect with our food and control what goes into it. During the harvest season, it’s sometimes tricky to come up with ways of preserving all that’s at its peak – pickling, it turns out, is a prefect preserving method for far more than just cucumbers; beets, carrots, beans, even chard stems benefit from a dip in spiced brine. And they don’t have to be made in large batches – if you have 10 minutes, you could have a jar of snappy homemade pickles in your fridge. It’s a cinch.

Grandma Pats Bread & Butter Pickles 1 of 11

Kelsey of The Naptime Chef had this recipe handed down to her from her grandmother - in her post, a how-to video with her own Dad!
The Naptime Chef has the recipe!

Yes! You can pickle crabapples! No need to core them, even - just pluck bite-sized apples from the jar by their stems and eat them whole. Sweet and tart, they're perfect for pickling. What else are you going to do with them all?
Dinner with Julie has the recipe!

Pickled Green Beans 7 of 11

Pickled green beans are fantastic - a great way to preserve the best of the harvest. Trim the stem ends, but leave the pointy ends intact - they look prettier (and more like fresh beans) that way!
Simple Bites has the recipe!

Spiced Pickled Beets 8 of 11

Pickled beets are some kinda fabulous - and because beets are in season right now, it's a perfect time to put some up. Use the brine in vinaigrettes when you've finished the jar!
Dinner with Julie has the recipe!

Pickled Chard Stems 9 of 11

Ever wonder what to do with those chard stems? You could of course cook them and use them in soups and stews - or cut them into similar lengths and make beautiful pink or rainbow pickles!
Dinner with Julie has the recipe!

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